Pasta and broccoli casserole

Ingredients for 4 servings:

• 160 g pasta (large spiral pasta)
• 300 g carrot(s)
• 500 g broccoli
• 200 g mushrooms
• 2 m.-sized onion(s)
• 1 tbsp olive oil
• salt and pepper
• 50 g cheese (Gouda), finely grated
• 30 g almond flakes
• 500 ml vegetable stock
• 200 g whipped cream
• 1 pinch of nutmeg
• some flour to bind
• Butter for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta until al dente. Cut the carrots into strips, divide the broccoli into florets, and blanch in salted water for about 4 minutes, then drain. Halve the mushrooms and finely chop the onions. Sauté everything briefly, season with salt and pepper. Bring the stock and cream to a boil, then thicken with a little flour. Continue cooking until a thick sauce forms. Season with salt, pepper, and nutmeg. Mix the pasta with the vegetables and sauce and pour into a well-buttered baking dish. Sprinkle with Gouda cheese and flaked almonds. Bake in a preheated oven until golden brown: electric oven approx. 200°C / fan oven 175°C.